Low Fat Spinach Curry
Indulge in a nourishing bowl of Low Fat Spinach Curry, a wholesome and flavorful vegetarian dish that’s perfect for a healthy weeknight dinner. This delicious curry combines tender spinach with aromatic spices like cumin, coriander, turmeric, and a touch of chili for subtle heat. The creamy texture is achieved by incorporating low-fat plain yogurt, making it rich yet guilt-free. With fresh cilantro as a garnish and minimal olive oil, this recipe is a light yet satisfying option for those seeking a nutritious, low-calorie meal. Ready in just 35 minutes, this easy spinach curry pairs beautifully with steamed rice or whole wheat flatbread, ensuring you’ll have a comforting dish that doesn’t compromise on flavor. Ideal for spinach lovers and anyone aiming to enjoy a hearty, low-fat Indian-inspired delight!
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 medium (finely chopped) Tomato
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 3 tablespoons Low-fat plain yogurt
- 100 milliliters Water
- 0.5 teaspoon (or to taste) Salt
- 1 teaspoon Olive oil
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Wash the spinach thoroughly under cold water and chop it roughly. Set it aside.
Heat olive oil in a large skillet or pan over medium heat.
Add cumin seeds to the pan and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant.
Add the chopped tomatoes, ground coriander, turmeric, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and the mixture becomes a thick paste.
Reduce the heat to low and stir in the yogurt, one tablespoon at a time, to prevent curdling. Mix well.
Add the chopped spinach to the pan. Stir until the spinach wilts and is well coated in the spice mixture.
Pour in the water and add salt to taste. Cover and simmer the curry for 5-7 minutes, allowing the flavors to combine.
Once the spinach is tender and the curry thickens to your desired consistency, remove it from the heat.
Garnish with fresh cilantro and serve hot with steamed rice or whole wheat flatbread.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 30.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 504 mg | 39% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 984 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
